Angel Food Cupcakes with Raspberry Sauce and Whipped Cream

Name: Angel Food Cupcakes with Raspberry Sauce and Whipped Cream
Yield: Makes 24 cupcakes
Ingredients: 1½ cups (355 ml) egg whites (from about 10 eggs), room temperature; 2 teaspoons GF pure vanilla extract; 1½ cups (355 ml) egg whites (from about 10 eggs), room temperature; 1 cup (110 g) sifted Artisan GF Flour Blend; 1½ cups (180 g) sifted confectioners’ sugar; ⅓ cup (72 g) sugar; 1½ teaspoons xanthan gum; 1½ teaspoons cream of tartar; ½ teaspoon GF pure almond extract; ½ cup (108 g) granulated sugar; ¼ teaspoon salt; 1 cup (240 ml) heavy cream; 1 tablespoon confectioners’ sugar; 1 teaspoon GF pure vanilla extract; 2 teaspoons cornstarch; ¼ cup (60 ml) cold water; ½ pint or 6 ounces (170 g) fresh or frozen raspberries; ½ pint or 6 ounces (170 g) fresh or frozen raspberries

Preparation info

Makes
24
cupcakes

Difficulty
Medium

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

These light and airy cupcakes, topped with whipped cream and bright red raspberry sauce, are already portioned for individual kid consumption.

Ingredients

Cupcakes

1½ cups (355 ml) egg whites (from about 10 eggs), room temperature

Cake
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F (175°C). Line the cups of two 12-cup muffin tins with paper liners.
To make the cupcakes, whip the egg whites, vanilla extract, almond extract, cream of tartar, and salt with a mixer using the whisk attachment until soft peaks